Zucchini and Onion Vegetable Porridge Made with Cooked Rice

Before cooking for one

Start with an ingredient you already have, then check the recipe's full ingredient list, quantities and equipment before choosing your meal. For a solo meal, use its one-serving quantities.

Finely chopping the zucchini and onion to about 3 mm helps prevent large pieces from staying firm. Use half a pack of rice from a 210 g pack. Check the product you are actually using rather than changing the amount to a bowlful. First, prepare one and a half cups of water, using a 180 mL cup as the measure.

Ingredients for 1 serving

• Rice: 1/2 pack (210 g per whole pack)
• Zucchini: 1/8 medium-sized piece
• Onion: 1/8 medium-sized piece
• Sesame oil: 1/2 household eating spoon
• Water: 1 and 1/2 paper cups (180 mL each)
• Soy sauce: 1/4 household eating spoon
• Green onion: 1/8 stalk

These amounts are based on the 1-serving ingredient list in the app. Household eating spoons and pinches are informal measures and have not been converted to exact grams or milliliters. Check the package size and cup capacity in parentheses as well.

Instructions

• Step 1. Wash the zucchini and onion, then chop them finely to about 3 mm. Wash and finely chop the green onion, too.
• Step 2. Add the sesame oil, zucchini, and onion to a pot and stir over low heat for 1 minute. Add the warmed rice and water, then break up the clumps of rice.
• Step 3. Once it starts to boil, reduce the heat to low and simmer for 12 minutes. Stir the bottom every 1 minute to keep it from sticking.
• Step 4. Add the soy sauce and green onion, then stir and simmer for another 1 minute. Turn off the heat when the vegetables are tender and the porridge flows slowly.

If it starts sticking to the bottom

Once it starts to boil, reduce the heat to low and scrape and stir the bottom every 1 minute. Turning up the heat to shorten the cooking time may only make the liquid evaporate faster. As you stir, check that rice is not collecting on the bottom; lower the heat and gently break up any clumps. Be careful not to splash the hot porridge.

It is ready when it flows slowly

After adding the soy sauce and green onion, bring it to a boil once more and check that the vegetables are tender. You can finish cooking when the porridge flows slowly off a spoon. This is a recipe for an everyday meal, not guidance for determining whether it is suitable for a specific condition or recovery diet.

Continue cooking with Kkinion

You can check the ingredients and step-by-step instructions by opening the Zucchini and Onion Vegetable Porridge recipe. If you change the serving count, check the quantities displayed in the app again.

This guide was written by the editorial team based on a recipe published on Kkinion, explaining the cooking process and points to check. It is not a personal account of cooking or tasting the dish, nor a verification of nutritional effects. The cover image is an AI-generated cooking example used in the app and may differ from the actual result.

Make it yourself with a Kkinion recipe

Below are all the ingredients and cooking steps for “Zucchini and Onion Vegetable Porridge.” First choose the quantities for your serving count, then follow the preparation and cooking instructions in each step.

Recipe Ingredients

Zucchini and Onion Vegetable Porridge · Estimated time: 25 minutes · Equipment: pot, knife

Choose one of the two quantities below to suit the number of people you are cooking for.

• Rice: for 1 serving, 0.5 pack (210 g per whole pack) / for 2 servings, 1 pack (210 g per whole pack)
• Zucchini: for 1 serving, 0.125 medium-sized piece / for 2 servings, 0.25 medium-sized piece
• Onion: for 1 serving, 0.125 medium-sized piece / for 2 servings, 0.25 medium-sized piece
• Sesame oil: for 1 serving, 0.5 household eating spoon / for 2 servings, 1 household eating spoon
• Water: for 1 serving, 1.5 paper cups (180 mL each) / for 2 servings, 3 paper cups (180 mL each)
• Soy sauce: for 1 serving, 0.25 household eating spoon / for 2 servings, 0.5 household eating spoon
• Green onion: for 1 serving, 0.125 stalk / for 2 servings, 0.25 stalk

Full Cooking Instructions

Step 1. Wash the zucchini and onion, then chop them finely to about 3 mm. Wash and finely chop the green onion, too.

What to check: Cut the zucchini lengthwise in half, place the flat side down, slice it thinly, then cut it crosswise and lengthwise into small pieces. Cut the onion to the same size.

Step 2. Add the sesame oil, zucchini, and onion to a pot and stir over low heat for 1 minute. Add the warmed rice and water, then break up the clumps of rice.

What to check: Start the timer when you begin to sauté the vegetables. For 1 serving, use half of a 210 g pack of rice and one and a half 1-cup paper cups of water, measured with a 180 mL cup. Do not use raw rice.

Step 3. Once it starts to boil, reduce the heat to low and simmer for 12 minutes. Stir the bottom every 1 minute to keep it from sticking.

What to check: It is ready when the rice grains have swollen and can be easily mashed with a spoon. If it is too thick, add 2 household eating spoons of water per 1 serving, then bring it to a boil again.

Step 4. Add the soy sauce and green onion, then stir and simmer for another 1 minute. Turn off the heat when the vegetables are tender and the porridge flows slowly.

What to check: Serve it in a bowl and let each spoonful cool before eating. It will thicken as it cools. Measure with the same household eating spoon you use at home. Level off dry ingredients such as soy sauce and sugar; do not overfill with liquids. The amount differs from 1 tablespoon on a measuring spoon.

Check the ingredients and cooking steps for zucchini and onion vegetable porridge

The images in the article are newly generated AI images based on the Kkinion recipe linked to this post. The cover image is also an AI-generated example. These are not photos of actual cooking or tasting, and the quantities and finished appearance may differ.

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